Recipe
Baked German Pancake
Recipes Index | Pancakes, Waffles, French Toast, Innkeeper Specialties
This is a fun recipe to serve and easy to make. Our secret is that we use a cast iron pan that is dedicated to use for the pancake and nothing else, so pan stays seasoned. After serving we wipe out the pan clean with a paper towel but never wash it. The pan is preheated in a hot oven before you poor the batter in so it doesn't need to be washed. This is especially nice to serve on cold fall and winter mornings.
Ingredients
- 3 extra large eggs
- 3/4 cup unbleached white flour
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1 T. sugar
- 1 1/2 T. butter
- 8 thin apple slices from a quartered apple
- powdered sugar for dusting
Directions
Preheat oven to 400 degrees for 25 minutes.
The best way to mix the batter is in a blender to ensure a smooth lump free texture.
Place the eggs, milk, salt, sugar and vanilla in a blender.
Blend for about 30 seconds then slowly add the flour until well blended, for another 30 seconds or so.
Place pan in the oven to preheat for about 5 minutes, remove and add butter.
Return to oven for a couple minutes until butter is melted.
Remove hot pan from oven and carefully pour the batter into the pan in a circular motion starting in the center and moving to the outside.
Arrange apple slices on top in a circle evenly spaced.
Place the pan in the oven and bake for 15 minutes.
Reduce the temp to 350 degrees and bake for an additional 10 minutes.
The pancake will rise up the sides of the pan.
Remove from oven and dust with powdered sugar.
Serve immediately before it falls.
Take the pan to the table so your quest can see what it looks like and serve at the table from the pan.
I cut it into quarters which makes 4 nice size pieces.
I like to serve this with our hot apple topping and whipping cream.
( see hot apple topping recipe)
- Categories
- Pancakes, Waffles, French Toast, Innkeeper Specialties
- Published
- April 1, 2010
- Author
- Richard & Ellen Berdan